In a bowl mix flour, yeast and yogurt and beat together until well combined. Add a few tablespoons of water if too dry. The batter should be very thick almost like a wet dough
Leave it to rest and rise for an hour in a warm place
Heat oil in a wok, use medium temp. Drop spoonfuls into hot oil and fry till golden brown turning regularly. Remove from oil and drain on paper towels
To make the sugar coating, in a sufuria add water, sugar, cardamon and rind and let it boil on low heat until bubbles start to appear stirring occasionally to ensure al the sugar is dissolved. The syrup should be consistency of honey when cooled
Drop the fried kaimati in warm sugar syrup and coat thoroughly. Line a plate with aluminium foil and serve with tea or hot chocolate
